MEXICO Los Altos Tzeltal
From the high-altitude mountains of Chiapas, Mexico, comes this new offering Los Altos Tzeltal. Cultivated by indigenous Tzeltal farmers, this exceptional single-origin coffee offers a captivating balance of complexity and smoothness. A roastery favorite, we love it as a double espresso or flat white.
Tasting notes: Chocolate, Stone Fruit, Honey, Marzipan.
Region: Los Altos, Chiapas
Traceable To: Various smallholders
Roast Profile: Medium
Process: Wet Process aka Washed
Variety: Caturra, Bourbon
Altitude: 1600-1850 MASL
Brewing suggestion: Drip Coffee, Pour Over, French Press, Cold Brew, Espresso.
12 oz - 340 Grams
From the high-altitude mountains of Chiapas, Mexico, comes this new offering Los Altos Tzeltal. Cultivated by indigenous Tzeltal farmers, this exceptional single-origin coffee offers a captivating balance of complexity and smoothness. A roastery favorite, we love it as a double espresso or flat white.
Tasting notes: Chocolate, Stone Fruit, Honey, Marzipan.
Region: Los Altos, Chiapas
Traceable To: Various smallholders
Roast Profile: Medium
Process: Wet Process aka Washed
Variety: Caturra, Bourbon
Altitude: 1600-1850 MASL
Brewing suggestion: Drip Coffee, Pour Over, French Press, Cold Brew, Espresso.
12 oz - 340 Grams
From the high-altitude mountains of Chiapas, Mexico, comes this new offering Los Altos Tzeltal. Cultivated by indigenous Tzeltal farmers, this exceptional single-origin coffee offers a captivating balance of complexity and smoothness. A roastery favorite, we love it as a double espresso or flat white.
Tasting notes: Chocolate, Stone Fruit, Honey, Marzipan.
Region: Los Altos, Chiapas
Traceable To: Various smallholders
Roast Profile: Medium
Process: Wet Process aka Washed
Variety: Caturra, Bourbon
Altitude: 1600-1850 MASL
Brewing suggestion: Drip Coffee, Pour Over, French Press, Cold Brew, Espresso.
12 oz - 340 Grams
Mexico is for coffee lovers. Few origins offer such variety, such competency, and such short flights to the farm. While often overlooked by their neighbors to the north, Mexico is the world’s 7th largest coffee producer, the largest exporter of organic coffees, and a fast-growing consumers of specialty coffee.
Seventy percent of Mexico’s crop comes from larger estates, concentrated around Veracruz, with the remaining thirty percent coming from 2 million smallholders, spread around the country but mostly in the Southern States of Chiapas and Oaxaca.
This is also where we find most of Mexico’s indigenous population, communities who moved higher and higher up-mountain, onto smaller and smaller plots of land, first to get away from colonial Spain, and later pushed by larger landowners during decades of highly political land reforms. In this way Mexico’s agrarian, coffee and Puebla movements are intertwined.
